Ribollita (2)
Instructions
This soup called ribollita because, originally, were the remains of any low-fat soup warmed up the next day in a crock, sprinkled on the surface of the finest slices of onion, black pepper and olive oil.
Retreated from heat when onions had become Golden and served warm without cheese.
Anyway, today, one of the most common curtains is to which we give the recipe.
In a saucepan, heat oil and insaporitevi carrot, onion and chopped celery.
Add tomatoes, thyme and peeled potatoes cut into large dice.
Let me add, then add the black cabbage cut into strips, beans (dried ones are required to bathe the night before) and cover with two litres of cold water.
Add salt and cook covered for about 2 hours.
Spread on the bottom of a large crock pot bread slices, pour over the soup, place in preheated oven at 180 degrees and then Grill.
Before serving, sprinkle with freshly ground black pepper, seasoned with two rounds of oil.
Ingredients and dosing for 4 persons
- 700 g of black cabbage
- 150 g of fresh beans
- 50 g of olive oil
- 2 potatoes
- 3 ripe tomatoes (or peeled)
- 1 costa of celery
- 1 onion
- 1 carrot
- 1 sprig of thyme
- 4 slices of tuscan bread
- Pepper
- Salt